Slow-Cooker Mojo Pork and Black Beans

By Sarah DiGregorio

Updated June 11, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
6 hr 20 min
Rating
5(24)
Comments
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Mojo is an enchantingly simple, intensely flavorful Cuban marinade, traditionally made with sour oranges, lots of garlic and oregano. Sour oranges are hard to find in many parts of the US, but a punchy mix of lime, orange and lemon is a great substitute. This easy slow-cooker version of the classic is ideal for weeknight dinners: Just set it before you leave for the day. The mixture holds well on the warm setting after the six hours of cooking have elapsed. Adding beans to the rich pork makes it a meal, versatile enough to go on top of rice or tortillas, or to be tucked into rolls or enchiladas. It also freezes well.

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Ingredients

Yield:6 to 8 servings

  • 3½ pounds boneless, skinless pork shoulder, cut into 3-inch chunks

  • 2 limes, zested and juiced

  • 1 large orange, zested and juiced, plus 1 orange for serving, optional 

  • 1 lemon, zested 

  • 8 large garlic cloves, smashed and chopped

  • 2 tablespoons dark brown sugar

  • 1 tablespoon kosher salt (such as Diamond Crystal)

  • 1½ tablespoons ground cumin

  • 2 teaspoons dried oregano 

  • 1 to 1½ teaspoons red pepper flakes, optional

  • 2 (15.5-ounce) cans black beans, drained and rinsed 

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

30 grams carbs; 141 milligrams cholesterol; 616 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 36 grams fat; 10 grams fiber; 892 milligrams sodium; 42 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the pork into a 6- to 8-quart slow cooker. Add the lime and orange juices.

  2. Step 2

    In a small bowl, mix the zest from the limes, orange and lemon with the garlic, brown sugar, salt, cumin, oregano and red pepper, if using. Rub the seasoning all over the pork. Reserve the lemon. 

  3. Step 3

    Cook the pork on low until it is very tender, about 6 hours. 

  4. Step 4

    Add the black beans to the pork and cook for about 15 more minutes, to warm the beans through. 

  5. Step 5

    Using two forks, coarsely shred the pork. Add the juice of half of the reserved lemon, then taste and add more if you like. Serve with orange wedges on the side, if desired. 

Tip

  • This dish can be made ahead of time and frozen. Combine all the ingredients except the beans in a freezer bag or sealable container and freeze. Defrost and proceed with the recipe. 

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Ratings

5 out of 5
24 user ratings
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Comments

Claudia

This recipe is fabulous. I didnt bother chopping it ahead of time. Rubbed down the whole piece of pork shoulder, then cooked it in a covered Dutch oven in a 300 degree oven for about 2 1/2 hours. It was melt in your mouth tender. Served with avocado and tortilla chips. *Chef’s Kiss*

Dan

Shouldn't you rub down the pork before you add it to the slow cooker?

Critterina

@Dan, if you want to use another bowl, go ahead. Nobody's watching.

Mollyo

@Rob Not all meat dishes require the Maillard reaction to be tasty -- but if you want to, you can fry some of this pulled pork in a hot pan with some oil to make carnitas. Super delicious!

Mo Tay

This is one of the most delicious meals I’ve made in a very long time. Make it exactly as directed. The flavors are outstanding. 6 hours on low in the slow cooker was just right. I loved adding the black beans in the last 15 mins for the full meal. I made some yellow rice and it was a perfect meal. I topped it with fresh avocado, sour cream and cilantro. Raw onion would have been a great add too. I’ll do it next time because there definitely will be a next time!

Rob

You gotta sear the meat first and ideally dry brine before that. The closed, high-moisture environment completely suppresses the surface dehydration necessary for the Maillard reaction, resulting in a flat, monochromatic flavor profile. I understand this is a slow cooker recipe but the prolonged soaking in acidic citrus juice (inherent to a mojo profile) breaks down protein networks too aggressively, which can yield a mushy texture.

Mo Tay

@Rob what the heck?! Just make this as directed. It’s incredible.

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